重慶椒麻辣子雞 豆酥雪魚

(Chongqing Pepper and Spicy Chicken)

Name 1. Kiswah Choiru Nastiti (J0734111)

2. Ridho Puji Santi (J0734114)
3. Dellanda Yana KW (J0734118)
4. Faiz Akbar Fathary (J0734119)
Product Chongqing Pepper
Materials Weight 1. Prepare all materials.
1. Fish 2. Cut the leeks, ginger, and onion into small
2. Sugar pieces.
3. Salt 3. Cut the guǎngdōngsīguā into a semicircle
4. Pepper size.
5. Seasoning 4. After that, cut the fish into small cube size.
6. Leek 5. Coat the cut fish with salt, sugar, pepper,
7. Onion and tapioca.
8. Ginger 6. Then, arrange the fish and guǎngdōngsīguā
in the plate.
9. Guǎngdōngsīguā
7. After that, steamed the fish and
(Gambas)
guǎngdōngsīguā that have been prepared in
10.Toshufan eight minutes.
8. The next step is making a sauce, that start
from frying the leeks and ginger which has
been cut with few oil. (Step 2 for 1st sauce).
9. After that, train it. Then, heat the salty
soybean sauce and add a little seasoning,
salt, and pepper.
10. Then, fried the ginger, onion, and chili.
Add the powder peanut and few oil until
smell’s good.
11. For finishing add sugar, seasoning, and
apple acid sufficiently. (2nd sauce)
12. After that, both of them were poured on
the steamed fish.
13. The dish is ready to serve.

Ingredients Photo
Name 1. Kiswah Choiru Nastiti (J0734111)
2. Ridho Puji Santi (J0734114)
3. Dellanda Yana KW (J0734118)
4. Faiz Akbar Fathary (J0734119)
Product Spicy Chicken
Materials Weight 1. Prepare all materials.
1. Chicken 2. Cut the chicken into pieces
2. Sugar 3. Cut the chili, pepper, nuts and
3. Salt coriander into small pieces.
4. Pepper 4. Cut the guǎngdōngsīguā into a
5. Seasoning semicircle size.
6. Chili 5. Put the chicken in the container,
7. Onion mix with flour
8. Ginger 6. Add a little spicy oil to the pan
7. Add chili to the pan, fried for the
9. Paprica
moment
10.Tapioca flour 8. Add a small amount of chicken
11.Wheat flour stock to the chicken container
12. Oil 9. Then, add chili that has been fried
10. Add chicken with flour into the
pan
11. Fried the chicken for a moment
into a brown colour
12. Serve chicken on the plate.

Ingredients Photo